Friday, December 7, 2012

FROSTED: Skip The Heat...With These Hot Chocolate Treats

This past weekend I was driving around Knoxville, TN on my way to do some Christmas shopping. I was enjoying the sound of Christmas Carols coming through my car speakers while feeling the nice warm breeze blowing in the open windows of my Ford Edge. It hardly felt like December!!

This unseasonably warm weather is being felt in many areas of the world, and while it is nice to be able to not have to scrape snow off your car every morning, wear mittens and hats when going outside, and dread that gas bill when it comes in the mail, there are also downfalls of not having cold weather. Without the chilly temperatures, you and your children will not be able to build those Frosty white snowmen, go sled riding at your local park, or warm up with a sweet cup of hot chocolate.

So this week, I am sharing with you some delicious goodies that still have that memorable hot cocoa taste, yet can be enjoyed during this warm weather...without breaking a sweat.

1. Preheat your oven to 250 degrees. Line a cookie sheet with a silpat mat, or you could also grease with butter or coconut oil.

2. Mix the sugar, cocoa powder and all the spices in a medium bowl and
set aside. Whisk the egg white until it is thick and frothy {small
peaks} and add in the pecans. Stir to coat. Next, add the cocoa mixture
and combine until the nuts are evenly coated.

3. Scoop the nuts with a slotted spoon onto the prepared pan and place
in your preheated oven for 20 minutes. Remove, toss and place back in
the oven for twenty more minutes. After the first 40 minutes, check the pecans to see if the cocoa/sugar doesn't crumble off of the nuts. If it
does, place it back in the oven for 20 more minutes, otherwise let cool
slightly and serve!

1. In
a medium sauce pan whisk together half and half, milk, chopped
chocolate and hot chocolate mix. While whisking constantly add in your
cornstarch. Turn on heat to medium and whisk often until it begins to
thicken.

2. Once it starts to thicken do not stop whisking, making sure to get into
the corners, whisk until it becomes thick enough that you can see the
whisk marks in pudding and will coat the back of a spoon.

3. If
you are serving warm, place in your serving container of choice. If you are serving cold place in a
bowl and place a piece of plastic wrap directly over the pudding and
refrigerate for 4 hours or longer.

4. To
toast marshmallows turn on broiler. Place over rack in the middle
position in your oven. Line a baking sheet with parchment paper. Spray
parchment paper with non stick spray. Place marshmallows in a single
layer. Place in the oven and watch carefully until browned. It will
only take a minute or two. Gently remove marshmallows and place on top of pudding. Note: You can also serve pudding in ramekins and toast marshmallows directly on top.

1. Make your popcorn using an air popper. (If you don’t have an
air-popper and use microwave popcorn, use plain or lightly
buttered/salted.)

2. In a large bowl combine your popcorn and marshmallows. Melt you white candy melts according to package directions and drizzle on top of popcorn/marshmallow mix. Stir to coat evenly.

3. Spread your popcorn on a wax paper lined counter. Immediately sprinkle your hot chocolate mix on top of wet popcorn. Melt your milk chocolate in the double boiler or microwave and drizzle on top of popcorn. Let chocolate set. Store in an airtight container for up to 3 days.

2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

3. Using an electric mixer, beat together the light brown sugar, eggs, and vanilla extract. Beat on low speed until smooth for two minutes. Mix in the cooled chocolate mixer just until blended. Add the flour mixture in two batches, mixing on low speed until just combined. Refrigerate the dough for at least one hour.

4. Preheat the oven to 325 degrees F. Line two large baking sheets with parchment paper. Using a tablespoon, scoop the dough and roll between your palms to form 1-inch balls. Arrange about 16 balls two inches apart on each cookie sheet, flattening slightly. Bake until the tops of the cookies crack, about 12 minutes.

6. Remove the cookie sheets from the oven and gently press a marshmallow half, chocolate side down, into each cookie. Bake until the marshmallows are just softened, about four minutes. Transfer the pans to racks to cool for five minutes.

7. Grate 5 ounces of semi sweet chocolate over the hot cookies. Using a spatula, transfer the cookies to the racks and let cool. Repeat the process with the remaining dough, marshmallows, and chocolate. Bake each batch on a clean sheet of parchment paper.

1.
Start by adding 2 teaspoons of hot chocolate mix to hot water,
and stir till dissolved. Then add in the Baileys.

2. In a double boiler, whisk (by hand) very quickly and
continuously 2 egg yolks and sugar till combined and the mixture lightens and
becomes the texture of runny pudding. (Try not to over cook the eggs. If you do
they will look more like scrambled eggs.) Remove from heat and set aside.

4. Fold the mascarpone into the egg yolk mixture.
When it is well combined and creamy, fold it into the egg white
mixture.

5. Using two mugs, place 3 ladyfingers at the bottom of the
cup. Generously brush with the hot cocoa Bailey’s liquid. Next spoon the
mascarpone mixture on top of the ladyfingers. Then sprinkle with hot chocolate
powder. Repeat process two times. On the last round end with the ladyfingers and
place on top of them whipped cream. Top with mini marshmallows, a dusting of hot chocolate mix,
and a wafer straw.

1. Preheat
the oven to 350º F. Line three 9-inch round cake pans with parchment
paper and lightly spray with non-stick baking spray. In a 3-quart
saucepan, combine the butter, oil, chopped chocolate, and water over
medium heat until melted. Whisk in the espresso powder.

2. In a
large bowl, whisk together the flour, sugar, and cocoa powder. Pour
the hot chocolate mixture into the sugar mixture and whisk until
combined. Whisk in the eggs, one at a time, then whisk in the
buttermilk, vanilla, baking soda, and salt. Evenly divide the batter
between the prepared pans.

3. Bake until a toothpick inserted in the
center comes out clean, about 35-40 minutes. Cool on the rack for 10
minutes, then invert onto the racks, remove parchment and cool
completely. (Cakes can be made one day ahead wrapped in plastic wrap at
room temperature, or freeze for up to one month).

Frosting Directions:

1. In a 4-quart saucepan over low heat, combine the cream, butter, vanilla
bean, and seeds. Stir until the butter is melted. Remove the vanilla
bean and whisk in the chopped chocolate. Whisk in the sugar, cocoa
powder, syrup, espresso powder, and salt; making sure the cocoa powder
is dissolved.

2. Strain the frosting through a fine-mesh sieve set over a
9x13-inch pan. Freeze until firm, about 2 hours, or refrigerate
overnight. (Frosting can be refrigerated for up to three days)

Assembly Directions:

1. Remove the
frosting from the refrigerator or freezer and transfer to the bowl of a
stand mixer fitted with the paddle attachment. Beat on medium speed
for 2 minutes to soften. Increase the speed to medium-high and beat
until light and fluffy, about 3 minutes.

2. On a
flat serving platter or cake stand (edges lined with strips of waxed or
parchment paper to keep it clean while icing), place one cake layer.
Using an off-set spatula, spread 1 1/2 cups of frosting evenly to the
edges. Repeat with another cake layer and another 1 1/2 cups frosting.
Top with the last cake layer. Spread a thin layer (or crumb coat) of
frosting over the top and sides of the cake; refrigerate until the
frosting is firm enough to seal in the crumbs, about 30 minutes. Spread
the remaining frosting in a smooth layer over the entire cake.
Carefully remove the paper strips to make a clean bottom edge.

3. Mound the marshmallow on top of the cake and dust the top of the marshmallow with cocoa powder.

Who knew hot cocoa could taste so good, even without a cup? Can you imagine how delightful these chocolatey sweets would be on a buffet at a winter snowflake themed bridal shower, as a compliment to the hot chocolate bar at your next holiday party, or as a unique dessert to serve to guests when they come back to your home after your city's Christmas parade?

So, even though the weather may be nice and sunny, your friends and family can still enjoy those yummy winter treats this December without the heat! Open those screen doors, turn on your Christmas tree lights, and enjoy every savory bite of the holiday season! Have a wonderful weekend!

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About Juneberry Lane

Thank you for taking a walk down Juneberry Lane with me! We have everything you need to throw a fabulous party; from inspiration, to invitations, to recipes, to decorations!
I currently live in Los Angeles, CA with my husband, Mike, our 3 year old boy, Sullivan, our little one year old girl, Cecily, and our dog, Moses. I began working with Love, Luck, and Angels, a Los Angeles based event design and coordination company in 2008. While there, I had the opportunity to help plan the weddings & bridal/baby showers of celebrities such as Kate Walsh and Isla Fisher, among many others.
After having our lovely little baby boy, Sully, in June of 2010, I needed a place to put my event design skills to work, all while staying home and caring for my little sweetie. And hence, Juneberry Lane was born!! I hope you will stop by whenever you need a little inspiration to plan your next fabulous affair!

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